It’s been a little over a month since my graduation from the Culinary Management program at ICE and it has been a busy month! The holidays are something special for many food businesses. Last year, we were hardly ready for our first holiday season.

The air is filled with culinary smells of Christmas — pine needles, crispy winter air, and warm spices baking in delicious cookies.

Yesterday, noted pastry chef and ICE Chefs' Advisory Council member Pichet Ong was on hand at ICE to give a fascinating demo on desserts from Latin America made with savory ingredients.

Whether as chefs, cake decorators, specialty food purveyors or caterers, ICE alumni are finding success in a plethora of positions in the food world. Check out just some of the alumni making recent headlines.

ICE’s Culinary Management Instructors are seasoned industry professionals who are still active in the industry and working on their own projects while teaching classes at ICE. Two of our Instructors, Julia Heyer and Vin McCann, have been looking at topics and trends in the industry, shedding light on some complicated issues and sharing their in-depth expertise. This week, Julia and Vin riff on a simple question — what makes good service in a restaurant?

The culinary term timbale is used to evoke the shape of timbale drums.

As part of our regular series of demos, ICE brings a wide variety of professionals to ICE to share their experience and knowledge with ICE culinary students and alumni.

When ICE President Rick Smilow and Anne E. McBride wrote Culinary Careers: How to Get Your Dream Job in Food they discovered a plethora of food jobs they had never heard of before.

ICE Chef Instructors are all actively engaged in the culinary and food industries and communities. Chef Instructor Herve Riou is part of the Artisan Farmers Alliance, working to bring artisanal agricultural products to the American table. Today, he wanted to look at the issues surrounding foie gras legislation. There is nothing quite like a slice of foie gras. The decadent treat is truly one of a kind. But is it ethical?

A few years ago, a shop opened in SoHo called “The Best Chocolate Cake in the World”. Well as tempting as that may have sounded, I just never got around to visiting.